This post may contain affiliate links. For more information, read my disclosure policy.

This easy 4-ingredient Butterfinger Fudge tastes just like the candy bar and it’s made with candy corn!

If you have leftover candy corn…or just love Butterfingers, make your own in fudge form with this easy recipe! It’s like magic!


This easy 3-ingredient Butterfinger Fudge tastes just like the candy bar and it's made with candy corn!

I think Halloween was one of my favorite holidays as a kid. I mean, it’s the candy holiday. How could I not love it?

{Back then Halloween was the only candy holiday; Valentine’s Day was purely give-the-kids-you-like-a-card and not like it is now. My mom did not make three dozen heart shaped cookies and wrap them special for every kid in class. And I kinda miss those days…}

I know I loved me some Reese’s. And M&Ms. And Twix (the peanut butter ones, remember them? I never see them anymore). But Butterfinger? I’m not sure I remember being SO in love with them.

I mean, I know my mom loved them. She always had them hidden in her stash.

Have I not told you about my moms’ candy stash yet? Oh, goodie. Buckle up, kids.

You see, my dad (and, it turns out, me) have this problem with portion control. As in – we have none. So, two candy bars could disappear in about three seconds. Candy isn’t cheap and my mom was tired of it disappearing quick as pinot grigio at a RHONY event. So, she hid her candy from the two of us.

Occasionally she would let me in on the secret. Or, I, um, would find it on my own. No, you should not leave me alone in your bathroom. I will look in the medicine chest.

Anyway, I learned from a pro and I have perfected the hidden candy stash. I hide it in plain sight…where Jordan wouldn’t even think to look. Kinda genius, if you ask me.

Okay, back to the matter at hand.

Butterfingers. I remember eating them as a kid. I mean, I ate them the normal way and everything: I sucked off all the chocolate and then ate the center.

What? That’s totally normal, right? RIGHT??

When Hayley posted her Homemade Butterfingers a few weeks ago, I remember that I totally wanted to make them because I had a huge bag of candy corn in my pantry.

Oh yeah, you know about this recipe, right? How candy corn and peanut butter get married and produce Butterfinger children? It’s so strange it’s weird at first…like your brain doesn’t want to accept the fact that it’s true.

So, anyway. I decided to make the homemade Butterfingers. But, well, I cannot follow a recipe. So I used Hayley’s recipe…and made it into fudge.

That’s right, my friends:

This easy Butterfinger Fudge is made with candy corn and has just 4 ingredients!

This easy 3-ingredient Butterfinger Fudge tastes just like the candy bar and it's made with candy corn!

This fudge tastes like Butterfingers. It’s soft and chewy, a little chewier than traditional fudge. I like it plain…but for the purists out there, I drizzled some with chocolate. Those were good too.

Butterfinger fudge is fudge made with candy corn and peanut butter!

Besides those two, it’s also a white chocolate fudge that’s made with sweetened condensed milk, so it’s easy fudge (no candy thermometer needed!)

This easy 3-ingredient Butterfinger Fudge tastes just like the candy bar and it's made with candy corn!

If I wasn’t on this cleanse I’d have to hide them from myself.

And that never really works, does it?

Tips for making Butterfinger Fudge from candy corn:

  • Be sure to use fresh candy corn. You don’t want to use the stale stuff from last year.
  • Candy corn takes a long time to melt down, which is why I recommend using a saucepan. It works, just keep melting and stirring.
  • You can add chopped candy bars to this or dip the fudge in chocolate. I like it plain or drizzled with chocolate!
butterfinger fudge

Butterfinger Fudge

4.91 from 70 votes
This easy 3-ingredient Butterfinger Fudge tastes just like the candy bar and it's made with candy corn!
Prep Time 20 minutes
Resting time 1 hour
Total Time 20 minutes
Yield 48 pieces
Serving Size 1 piece


  • 3 cups Candy Corn
  • 1 cup creamy peanut butter
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups white chocolate chips
  • 1 cup milk chocolate chips (optional)


  • Line a 9x9-inch pan with foil and spray with cooking spray.
  • Add Candy Corn and peanut butter to a medium saucepan and heat, over low heat, stirring every 30 seconds or so, for about 3 minutes. Add sweetened condensed milk, stir, and cook for another 3 minutes, stirring every 30 seconds (you don’t want the milk to boil; a slight simmer is okay). Add white chocolate chips and stir until everything melts together. (It will seem like it’s never going to melt...but it will, it just takes time!)
  • Spread evenly in pan. Cool on counter about 15 minutes, then chill until hardened. Cut into squares.
  • If you want, you can dip the fudge in milk chocolate or drizzle chocolate over the top. Melt chocolate chips (I added a little vegetable oil to thin them) and dip the bottoms of the fudge squares in the chocolate. Set on a wax paper lined cookie sheet to harden.

Recipe Video

Recipe Notes

Be sure to use fresh candy corn! Don't use the stale stuff from last year or it may not melt correctly.

Recipe Nutrition

Serving: 1piece | Calories: 130kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 63mg | Potassium: 56mg | Sugar: 16g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 0.2mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

butterfinger fudge

Payday Fudge

Payday Fudge (6 of 6)

Halloween Toffee Bark

Halloween Toffee Bark (5 of 7)

Last Updated on October 13, 2019

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn to Bake in 4 Days!
Get my tips, tricks and recipes to take your baking to the next level for FREE!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


      1. I’ve been making this every year after Halloween. I love the taste but I hated waiting for things to melt. This year I melted the peanut butter and candy corn in the microwave for 2 and half minutes stirring every 30 seconds. It was sooo much easier this time.

  1. There are so many happy, positive comments here that I’m thinking that the people who aren’t happy with the recipe must have done something wrong. I can’t wait to try it!

  2. Just awful!!!!  The candy corn took forever to melt and it never did completely melt!  I gave up and just stuck it in the pan, so disappointing!  Will not try anymore recipes from this site. 

    1. I’m so sorry that happened Elise. It does take a really, really long time for the candy corn to melt, as I mentioned in the recipe. I think some brands of candy corn also melt differently than others, and possibly it just needed even longer to completely melt.

  3. I tried to make these tonight. 3 hours later and the candy corn is still not completely melted.(brachs, expiration date November 2016) and all the oil from the peanut butter (skippy)  is at the bottom of the pan. Was looking forward to trying this recipe. What could have gone wrong???

    1. Oh my gosh! I’m not sure Billie. I cooked mine over low heat for probably 15 minutes and they eventually melted. I really am not sure why it still wasn’t melted even after so long. Possibly something in the candy corn? That’s the only variable, I guess. Possibly cutting up the candy corn would help it melt faster. But 3 hours? I’m not sure. I’m sorry!

  4. Does it matter if you use real peanut butter (the oily kind that separates) or the commercial stuff like Jiff or Skippy that has sugar, etc. added to it? I want to make this tonight but only have real peanut butter at home and don’t want a big runny mess….

    1. I’ve never made this with natural peanut butter Michelle, so I’m not sure how it would perform with it. If you do give it a try, let me know.

  5. I just made these tonight and sprinkled chocolate chips on top. I followed the recipe exactly but it just tastes like regular PB fudge dipped in chocolate to me. 🙁 I wish I knew what I did wrong. 

    1. It might just be a taste thing Laura. For me the fudge had more of a chewy texture, a cross between a butterfinger and fudge. That, with the peanut butter flavor, made it more reminiscent of a candy bar. I guess everyone tastes things differently!

  6. I tried this today. The recipe said it was soft, but mine is really hard to cut. It’s more like caramel than fudge. What did i do wrong??

    1. The only thing I can think is that the candy corn might be to blame. I have a feeling that older candy corn (or different brands) might perform differently. Is it that hard at room temperature?

      1. I had it out of the fridge for about 20 mins before i cut it. Maybe that want long enough. Or it could be the brand. It’s really hard to find candy corn now that Halloween is over! So i took what i could get. Thanks for the input! 🙂